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Creamy deli-style tuna salad

September 3, 2008

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Makes 3 1/2 cups

Made in a food processor, this tuna salad contains finely chopped carrots and celery, which add crunch; bread and butter pickles give it a sweet finish. This plain version will appeal to children. For adults only or kids with sophisticated tastes, here are other ideas: Add 2 tablespoons chopped dill, 2 tablespoons capers, 1/4 cup pitted olives, or 2 chopped scallions.

2 carrots, cut into thirds
2 celery stalks, strings removed, stalks cut into thirds
3 cans (6 ounces each) white albacore tuna in water, drained
1/2 cup mayonnaise
2 tablespoons cream cheese
2 tablespoons lemon juice
1/2 cup bread and butter pickles
1 tablespoon pickle juice
Salt and pepper, to taste

Notes:

1. In a food processor, combine the carrots and celery and pulse several times until they're coarsely chopped.

2. Add the tuna, mayonnaise, cream cheese, and lemon juice. Pulse 3 or 4 times or until the mixture is smooth but not pastelike. Transfer to a bowl.

3. Place the pickles in the food processor and pulse until finely diced. Fold into the tuna salad. Add pickle juice and salt and pepper. Debra Samuels

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